2 Tablespoon Olive Oil 10 Ounce crumbled italian sausage 2 Cup chopped Yellow Onion 7 Ounce chopped Lacinato Kale (dino) 4 Ounce chopped sun-dried tomato 8 Cup Eggs 1 Cup Whole Milk 1 Tablespoon Smoked Paprika 1 Teaspoon Cayenne 1 Ounce Dijon Mustard 2 Cup crumbled Goat Cheese 2 Tablespoon Dill, fresh
Step 1 Preheat oven to 400°F with the rack in the upper third of oven. Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high. Add the sausage and onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale and chopped sun-dried tomatoes; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium. Disperse evenly in a well-greased 2" hotel pan. Step 2 Whisk together the eggs, milk, mustard, salt, pepper, paprika and cayenne in a large bowl; pour over the veggies and meat. Top evenly with cheese. Bake in oven 15 minutes. Cover with foil and bake until fully set about 4 minutes. Top with the dill.